Homestyle Chicken Noodle Soup

This soup gets me going again after a hard day arting around. Best served in large servings cause small ones just arent enough!

What you need:
(serves 4-6 people depending on serving size)

4 large carrots diced roughly
2L salt reduced chicken stock
500gr mushrooms roughly chopped
4-5 chicken thighs roughly chopped
chili powder
olive oil
parsley and chives (works best with the packet spices)
pepper
light soy sauce
spaghetti pasta

step 1: fry the carrots in the olive oil until they have a nice crispy brown edging (this gives the soup a nice roasted carrot flavour without cooking them too much). next toss in the mushrooms.

step 2: add the stock and bring to a slow boil. after about 10mins add the chicken thighs, chili powder to taste, pepper and about a tablespoon each of the chives and parsley.

step 3: after 10 min, break the spaghetti into tiny pieces and add to the mix. add soy sauce to taste.

step 4: wait till spaghetti is cooked and then enjoy!! adjust the soy/chili mix to whatever you feel is necessary at the end.


this soup freezes well but if you intend on doing that leave out the pasta as it goes horrible when reheated. just boil some pasta and then add the frozen soup to the pot and theres an instant meal all heated through!!

add more vegetables if you want but this recipe makes a nice clearish soup without the mess left by celery or root vegetables.